Tonkotsu Miso Ramen Recipe

4.50 from 8 votes

Tonkotsu Miso Ramen Recipe

This tonkotsu miso ramen recipe is rich, creamy, and deeply satisfying, built from a long-simmered pork broth finished with white miso for balanced umami. Paired with homemade ramen noodles, caramelized chashu pork belly, and jammy eggs, it’s a comforting, hearty bowl that’s absolutely worth the time. If you’ve ever wanted to make real ramen from scratch, this is the place to start!

Prep Time1

Cook Time12

Total Time13

Course: Main Course

Cuisine: Asian, Japanese

Keyword: miso ramen, miso ramen recipe, tonkotsu miso ramen

Servings: servings

Equipment

1 Large Stockpot (10-12 quart / 9-11 Liters)
1 Dutch Oven
1 Fine Mesh Sieve
1 Large Mixing Bowl
1 Rolling Pin or Pasta Roller
1 Sharp Knife or Stand Mixer with Pasta Attachment
1 Saucepan
Kitchen Twine
1 Blowtorch (or Broiler)
4-6 Ramen Bowls

Ingredients

Tonkotsu + White Miso Broth

5 pound pork bones
1 pound pork trotters
2 tablespoon neutral oil
1 large onion quartered
1 head garlic halved crosswise
2-inch knob ginger halved
2 scallion trimmed
8 ounce white mushroom
¼ cup white miso paste (added at the end)

Chashu Pork Belly

2 pound pork belly skin removed
1 cup soy sauce
½ cup sake
½ cup mirin
¼ cup sugar
3 clove garlic smashed
1-inch knob ginger sliced
2 scallion

Ramen Noodles

2½ cup bread flour
½ teaspoon salt
½ teaspoon baking soda
⅔ cup alkaline water

Ramen Egg (Ajitsuke Tamago)

4 large egg
½ cup soy sauce
½ cup mirin
½ cup sake
1 clove garlic smashed
½-inch (1-1½ centimeter) ginger slice
1 small piece kombu

Toppings & Garnish

chashu pork sliced
half a ramen egg
naruto fish cake, sliced ⅛ inch (3 millimeter) thick
bamboo shoots canned and pre-sliced
scallions micro or finely sliced
unsalted toasted Nori sheet, tucked at the side
optional finishes: chili oil drizzle toasted sesame oil, red chili threads

US Customary - Metric

Instructions

Make the Tonkotsu Miso Broth

Blanch the bones: Add the pork bones and trotters to a large pot, cover with cold water, and bring to a boil. Boil for ten minutes to release impurities. Drain, rinse thoroughly, and clean the pot.
5 pound pork bones, 1 pound pork trotters
Sauté aromatics: Heat neutral oil in the clean stockpot over medium heat. Add the onion, garlic, ginger, and scallions. Cook just until fragrant, about two to three minutes.
1 large onion, 1 head garlic, 2-inch knob ginger, 2 scallion, 2 tablespoon neutral oil
Simmer the broth: Add blanched bones and mushrooms. Cover with four quarts (3.8 liters) water. Bring to a boil, then reduce to a rolling simmer. Skim foam during the first 30 minutes.
8 ounce white mushroom
Cook long and slow: Simmer partially covered for ten to twelve hours, topping up with hot water as needed. The broth should become milky, rich, and slightly opaque.
Strain and season: Strain through a fine-mesh sieve. Whisk in white miso off the heat. Refrigerate until ready to use or reheat gently before serving.
¼ cup white miso paste (added at the end)

Make the Chashu Pork Belly

Roll the pork: Place pork belly fat-side down, roll tightly into a log, and tie with butcher’s twine every one inch (two and a half centimeter).
2 pound pork belly
Brown: Sear in a Dutch oven over medium heat until deeply golden on all sides.
Braise: Add soy sauce, sake, mirin, sugar, garlic, ginger, and scallion. Bring to a simmer, cover, and cook on low for two hours.
1 cup soy sauce, ½ cup sake, ½ cup mirin, ¼ cup sugar, 3 clove garlic, 1-inch knob ginger, 2 scallion
Chill: Cool pork in the braising liquid overnight for easy slicing.
Finish: Slice and torch or sear just before serving for caramelized edges.

Make the Ramen Noodles

Mix dough: Combine flour, salt, and baking soda. Slowly mix in alkaline water until a stiff dough forms.
2½ cup bread flour, ½ teaspoon salt, ½ teaspoon baking soda, ⅔ cup alkaline water
Knead and rest: Knead until smooth, cover, and rest for 30 minutes.
Roll and cut: Roll dough very thin and slice into fine strands.
Cook: Boil noodles in salted water for 60-90 seconds until just al dente. Drain and rinse briefly.

Prepare the Ramen Eggs

Cook eggs: Bring water to a boil. Add eggs and cook for six and a half minutes. Transfer immediately to an ice bath and peel.
4 large egg
Marinate: Combine soy sauce, mirin, sake, garlic, ginger, and kombu. Add eggs and refrigerate at least four hours, preferably overnight.
½ cup sake, ½ cup soy sauce, ½ cup mirin, 1 clove garlic, 1 small piece kombu, ½-inch (1-1½ centimeter) ginger slice
Slice: Use floss or a sharp knife for clean halves.

Assemble & Serve

Add the cooked noodles to warmed ramen bowls.
Ladle over about one and a half cup (360 millileter) hot broth per bowl.
Top with chashu pork, ramen egg, and desired toppings.
chashu pork, half a ramen egg, naruto, bamboo shoots, unsalted, scallions
Finish with sesame oil, a few drops of chili oil, and red chili threads, if desired. Serve immediately.
optional finishes: chili oil drizzle

Video

Notes

*I don’t recommend doubling the ingredients for this recipe.

Storage: Tonkotsu miso ramen is best enjoyed immediately after assembly. Store the broth, noodles, chashu pork, and eggs separately in airtight containers in the refrigerator. The broth will keep for up to five days, chashu pork will stay fresh for up to four days, and the ramen eggs will keep for up to three days. Cooked noodles are best used within one day. Reheat the broth gently on the stove until hot, warm the chashu briefly in a pan or under the broiler, and assemble just before serving for the best texture and flavor.

Nutrition